Rub interior of a stainless steel fondue pot with the garlic halves, then discard them. Place the fondue pot over medium heat, add the wine and gently heat, about 5 minutes. Add the lemon juice and Emmentaler and raclette cheeses. Bring to a boil, stirring constantly. When the cheese is melted, stir in the kirsch and cornstarch. Season with black pepper and nutmeg. Stir to blend thoroughly. To serve, place the fondue pot over the flame. Each person should give the fondue a stir when dunking the bread cube, as this keeps the fondue creamy.

Yield: 4 servings

Source: Anne Hoyt of Leelanau Cheese

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.